Name: Methi (vendhaya Keerai) Poori Recipe
Total time: 30 min
Yield: 3
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Methi (Vendhaya Keerai) Poori is a delicious Indian recipe served as a Breakfast.

How to make Methi (vendhaya Keerai) Poori Recipe

Subbalakshmi Ranganathan

Crawler

Indian

<p>Methi (Vendhaya Keerai) Poori is a delicious Indian recipe served as a Breakfast.</p>

Vegetarian

wheat flour

methi leaves

green chillies

Salt

Water

Water as needed

Ingredients for Masala

big size potatoes

Onion

Tomato

mustard seeds

green chilli

channa dal

Coriander leaves few

turmeric powder

gingili oil

Pressure cook the potatoes and once cooked, remove the skin and break it into small pieces. 

step 1

 Finely chop the onion and tomato and green chilli and keep it aside. 

step 2

 In a heavy bottomed pan, add gingili oil and add mustard seeds when the oil is hot. 

step 3

 When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red colour. 

step 4

 Now add turmeric powder, along with chopped green chillies, tomato and onion. 

step 5

 Fry it till tomato and onion are cooked completely. 

step 6

 Now add cooked potato pieces and mix it well along with salt 

step 7

 Add required water and make the consistency little thin so that it will be like gravy. 

step 8

 Finely garnish with chopped coriander leaves. 

step 9

 The delicious Potato masala is ready to serve with poori. 

step 10

step 11

 Take the wheat flour in a bowl and add salt and keep it ready. 

step 12

 Clean the methi leaves and finely chop the methi leaves. Grind it along with green chilli to a paste. 

step 13

 Add the methi-green chilli paste to the wheat flour. 

step 14

 Sprinkle little water and knead it to a tight dough. We should not keep the methi leaves-green chilli paste aside after grinding then the paste will start to taste bitter. Immediately after grinding the paste, we need to mix it with the wheat flour to make a dough. 

step 15

step 16

 Take one ball of wheat flour and roll it to 4-5 inch poori using a rolling pin. The same way make other balls of wheat flour. 

step 17

 In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough. 

step 18

 Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. 

step 19

 This should take only a few seconds. Flip the poori over and cook the other side until golden brown. 

step 20

step 21

step 22

Bawarchi